Catching Up With Quiche

So… yeah… it’s been a while. There are some BIG changes coming up in the next two months that hopefully allow me to post a bit more consistently – I hope. I figured that I would pop in, say hello with a quick quiche recipe, then head on my merry way.

If you follow me on Instagram, then you saw the delicious looking quiche recipe that I posted last night. Though we are trying to be as plant-based as possible in our household, I’ve been making an effort to clean out our pantry/fridge/freezer and found a long lost half-pack of bacon. Combine that with the fact that we haven’t collected eggs from our two chickens in nearly a week (yes… only two chickens at the moment), it sounded like the perfect time for a quiche.

Sorry it’s blurry – we were HUNGRY!

We don’t put lights out in the chicken coop during the winter to encourage our chickens to lay, so they may be some of the last eggs we will get until next spring. The weather outside is growing cooler and cooler – and I love it! We have so many projects that we have started around the house (inside and outside) and these cooler days with allow us to work on those projects.

Fun fact: The last time that I made a quiche was way back in 2014 and it used ham, chive blossom peals, cheese, and backyard asparagus. Maybe I’ll dig that recipe out as well.

I don’t know why it took me 4 years to make another quiche. A quiche is a great way to use up leftover ingredients in your kitchen and it always comes together so easily (and deliciously). You’ll notice that this quiche is pretty green – I used a LOT of spinach as a way to get that extra green into our diets (and as a way to not have leftover spinach in the fridge). I fixed this quiche for dinner, but you can fix it for any meal!

Another fun fact: I’ve started posting videos up on YouTube as well! I thought that would be a fun way to publish some of my content!

Print Recipe
Spinach, Bacon, and Cheese Quiche
Servings
8 wedges
Ingredients
  • 1 9" unbaked frozen deep dish pie shell
  • 6-7 eggs
  • 1/2 cup plain unsweetened almond milk
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup grated chedder cheese
  • 1 10 oz. package frozen spinach
  • 6-7 slices bacon cooked and crumbled
  • salt & pepper to taste
Servings
8 wedges
Ingredients
  • 1 9" unbaked frozen deep dish pie shell
  • 6-7 eggs
  • 1/2 cup plain unsweetened almond milk
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup grated chedder cheese
  • 1 10 oz. package frozen spinach
  • 6-7 slices bacon cooked and crumbled
  • salt & pepper to taste
Instructions
  1. Preheat oven to 375*F. While the oven is preheating, defrost the spinach in the microwave and drain well. It is important to get all of the water out of the spinach. After it has drained, wrap the spinach in a clean dishcloth and squeeze to remove the last remaining bit of moisture.
  2. In a bowl, beat together the eggs, almond milk, bacon, cheese, spinach, salt and pepper. Pour into your pie shell.
  3. Bake for 50-55 minutes or until the mixture is set. If the crust starts to brown too quickly, cover with tinfoil. Let cool for about 5 minutes and serve!
Share this Recipe

Stuffed Spaghetti Squash [Recipe]

Sometimes it’s the little changes you make that add up and create a bigger impact on your life – i.e. substituting one ingredient for a healthier alterative. One of my favorite ingredient swaps is to use roasted spaghetti squash in place of pasta.

One of the biggest benefits of eating spaghetti squash is that it contains 9% of the recommended daily intake of dietary fiber, while also delivering a range of nutrients, including vitamins C and A, Potassium & Calcium. It also contains folate, which supports the formation and development of new cells and helps prevent birth defects, making this squash an ideal food for pregnant women.

Spaghetti squash is super easy to prepare. Basically you just cut it in half, remove the seeds and roast for about an hour until tender at 400*F. From there, the possibilities are endless. I like to stay pretty simple and stuff my spaghetti squash with my favorite spaghetti sauce. It creates a meal that I can prepare pretty easily on a weeknight. Let’s face it, after a long day of work, the easier your supper comes together, the less likely you are to indulge in junk foods or takeout.

It’s almost embarrassing how easy this recipe is. To be honest, I wouldn’t even call it a recipe, more like a rough guide. Give it a shot though and let me know what you think!


Print Recipe
Stuffed Spaghetti Squash
Course Main Dishes
Servings
2 people
Ingredients
  • 1 spaghetti squash
  • olive oil
  • salt & pepper to taste
  • 1/2 cup cheese divided
  • 3 cups spaghetti sauce * see notes
Course Main Dishes
Servings
2 people
Ingredients
  • 1 spaghetti squash
  • olive oil
  • salt & pepper to taste
  • 1/2 cup cheese divided
  • 3 cups spaghetti sauce * see notes
Instructions
  1. Preheat your oven to 400*F. While your oven is preheating, carefully slice your spaghetti squash in half lengthwise. Scoop out the seeds, leaving just the flesh. Rub a little bit of olive oil into the flesh, then salt & pepper the cavity.
  2. Place the spaghetti squash, cut side down, on a baking sheet. Bake for about an hour or until the flesh is tender.
  3. While your spaghetti squash is cooking, prepare your spaghetti sauce. If you make your spaghetti sauce from scratch, you can control the amount of salt and sugar used. I like to add cooked onions and browned hot Italian sausage to my sauce.
  4. Once your spaghetti squash is cooked, fill the cavity with your sauce. Top each half with 1/4 cup of cheese and cook until cheese is melted, about 10 minutes.
Recipe Notes

3 cups of spaghetti sauce is equal to one regular jar of sauce. That doesn't include any add-ins such as ground beef, beans, or anything else of the sort. If you have left over sauce after stuffing your squash, save it for another day or simply spoon it over your squash when you serve it.

Share this Recipe